Apple and Lavender Jelly
Making your own apple and lavender jelly is very easy. And especially if you have some fresh apples left, a must. The sweet apple caramel flavor with the floral lavender combined in a creamy jam. A real taste sensation!
Equipment
- Copper Jam Pan
- 3 2 jam jars 400 ml
Ingredients
- 9 pound apples Elstar, Jonagold, Golden Delicious, or Cox
- 10 cups water
- 6 cups sugar
- ¼ cup lemon juice fresh
- 2 tablespoons lavender from the sprigs
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Sterilize and prepare the jars.
- Prepare a bowl topped with a sieve, covered with a cloth.
- Wash the apples in water with vinegar. Add 1 cup of vinegar to every 4 cups of water. (1 cup (250 ml) vinegar to every liter of water).
- Cut the apples into large pieces. Don't throw away the kernels and cores; put them into the pan.9 pound apples
Apple and Lavender Jelly
- Put the apples in a large pan and add the water.10 cups water
- Cover the pan and bring to a boil.
- Reduce heat and cook for 30 minutes until the apples are soft and tender.
- Take the bowl and sieve and put the apples in the sieve (on top of the cloth).
- Let the apples drain for at least 8 hours. Do not press the apples, or the jelly will turn cloudy.
- Measure the juice that has been released. It should be about 8 ⅓ cup (2 liters). Otherwise add water until you reach this volume.
- Put the juice in a saucepan with the lavender, sugar, and lemon juice and bring to a boil.6 cups sugar, 2 tablespoons lavender, ¼ cup lemon juice
- Hang a sugar thermometer in the pan and heat to 220 °F (105 °C.) Keep stirring.
- Grab your cold plate and drip a drop on the plate. If the drop is immediately solid, your jelly is ready. Otherwise, you heat the jelly a little further to a maximum of 230 °F (110 °C.)
- Pour the jelly about ½ inch (1 cm) into the jars and let it stand for 1 minute (this will allow the pot to get used to the heat). Then fill the jars.
- Turn the jars upside down and let them cool to room temperature. Then turn them back.
NOTES
1. Lavender - Use unsprayed (lavender) flowers. Ordinary garden center plants can contain toxins. So only pick if you are sure that it is not there.
2. Apples - Wash the apples in water with vinegar. (1 part water with ⅓ part vinegar). Due to the acidity, any used toxins dissolve well and do not end up in your jelly.
3. Lemon Juice - Besides giving the apple jelly a wonderfully fresh taste, lemon also causes the apple juice to gel and turn into a jelly.
4. Stirring - You keep stirring well when making the apple jelly because it burns very quickly.
5. Jam Testing - To test if the jam is thick enough, drop a drop on the cold plate. When the drop runs out, the jam has not yet thickened sufficiently. When the drop has been set, the jam is ready. It can then be poured into the jars. Make sure to keep the plate in the fridge in between.
6. Sterilizing jars - Sterilize them before storing the jam sufficiently by immersing them in boiling water and drying them with a clean tea towel. Or wash them in the dishwasher (screw the lid on immediately when you take them out).
7. Storing jam -
After the jam has been poured into the jars, turn them upside down to ensure no air gets in (this will make it airtight and prevent the jam from going bad).
You can now store the jars in a dry place for one year
8. Nutritional value shown is per jar.
Nutrition
Calories: 1140kcal | Carbohydrates: 297g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.05g | Sodium: 29mg | Fiber: 16g | Sugar: 273g | Vitamin A: 383IU | Vitamin C: 36mg | Iron: 1mg
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